Vegan Pineapple Coffee Cake Recipes

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VEGAN PINEAPPLE COFFEE CAKE



Vegan Pineapple Coffee Cake image

This is from fat free vegan kitchen. Healthy and yummy...haven't made it yet, but hopefully I can make it soon enough! Lemme know...times are estimates.

Provided by QueenQT26

Categories     Breads

Time 55m

Yield 7-9 muffins, 7-9 serving(s)

Number Of Ingredients 14

1 cup quick oats (not instant) or 1 cup oats (not instant)
1 cup whole wheat flour
1/2 cup vegan sugar (i.e. demerara)
2 teaspoons baking powder
1 1/2 teaspoons Ener-G Egg Substitute
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons water
1 tablespoon white vinegar or 1 tablespoon cider vinegar
1 cup crushed pineapple in juice, undrained
1/3 cup unsweetened applesauce
2 tablespoons coarse sugar, such as demerara or 2 tablespoons raw sugar
1/2 teaspoon cinnamon

Steps:

  • Preheat the oven to 350°F.
  • Lightly spray or wipe the bottom and sides of a 8 X 8-inch glass baking pan with oil or cooking spray. (You may use metal, but the baking time will vary.).
  • Put the oats into a blender and grind until they are fine. Stir a couple of times to make sure that they're uniformly ground.
  • Mix the oat flour with the other dry ingredients.
  • Add the wet ingredients and stir until moistened and completely combined, but don't overmix.
  • Pour into the prepared pan (batter will be thick).
  • Mix together the sugar and cinnamon topping, and sprinkle it over the top.
  • Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
  • Allow to cool for at least 15 minutes.

Nutrition Facts : Calories 200.1, Fat 1.1, SaturatedFat 0.2, Sodium 362, Carbohydrate 45.6, Fiber 3.8, Sugar 23.3, Protein 4.4

PINEAPPLE COFFEE CAKE



Pineapple Coffee Cake image

Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
1 egg, beaten
1/4 cup canola oil
1/4 cup milk
3 tablespoons butter, softened
1/3 cup honey
1/2 cup crushed cornflakes
1/4 cup sweetened shredded coconut

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

Nutrition Facts :

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